24 Hour Slaw

Recipe Ingredients

3 lbs	1362g / 48oz	Cabbage - shredded
2		Green peppers - chopped
1 tablespoon	15ml	Salt
1 cup	237ml	Water
2 teaspoons	10ml	Celery seed
2 teaspoons	10ml	Onions - finely chopped (medium)
2		Red peppers - chopped
1 cup	237ml	Cider vinegar
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Mustard seed

Recipe Instructions

Combine salt, vinegar, water, sugar, celery seed and mustard seed and bring to a boil. Pour over vegetables.

Chill. Store, covered, in the refrigerator. Keep 24 hours before serving. Will keep well if kept tightly covered and refrigerated.

Source:
Company Fare, Vol. 2, 1974, First Presbyterian Church,

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.